Application
This unit applies to dental assistants and to other health care workers who are actively involved in promoting general well-being through the promotion of healthy eating habits and good oral health |
Prerequisites
Not Applicable
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Deliver an oral health promotion program | 1.1 Identify the target group and appropriate teaching and learning styles to effectively communicate an oral health promotion program 1.2 Prioritise the oral health issues fore the target group and the potential foe effective interventions 1.3 Prepare oral health promotion materials suitable for use across age groups 1.4 Ensure flexibility of delivery of oral health promotion taking into account the target group's location, economic and physical circumstances, language, culture and communication needs 1.5 Actively involve community groups in health decision making and setting of oral health promotion priorities 1.6 Implement a review strategy to determine the effectiveness of the oral health promotion program |
2. Develop oral health promotion strategies for a target group | 2.1 Provide information on the causes of oral diseases to a target group appropriately and completely using language that can be easily understood 2.2 Provide information on the prevention of oral diseases appropriately and completely using language that can be easily understood 2.3 Develop and give appropriate information on acids and fermentable carbohydrates in a manner that can be easily understood 2.4 Involve the target group in a review of current dietary habits and the development of an approach to healthy eating which improves general and oral health 2.5 Provide information appropriately on dentally healthy lifestyle and behavioural change 2.6 Provide an appropriate environment for the target group to ask questions and become involved in oral health |
3. Integrate oral health promotion with targeted National Health Priorities | 3.1 Work collaboratively with other health care workers in a culturally sensitive and competent manner to address risk factors that oral diseases have in common with other diseases 3.2 Personalise the delivery of health information so that it is immediately relevant to the individual and the consequences of behaviour |
Required Skills
This describes the essential skills and knowledge and their level required for this unit. |
Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of: Applied oral anatomy: structures of the oral cavity - hard and soft palate, lateral and posterior borders of the oral cavity, tongue and floor of the mouth teeth - form and function dentition - Arrangement of the teeth, naming and coding of teeth Nutritional requirements for children, adolescents and adults including the elderly: National Health and Medical Research Council dietary guidelines Plaque and its differing roles in the development of dental caries and periodontal disease Saliva and its role in the maintenance of oral health: protecting teeth by neutralising acid acting as a lubricant delivering calcium, phosphate and fluoride to the tooth surface The interaction of factors that lead to the development of dental caries including: bacteria in dental plaque diet susceptible tooth surfaces The interaction of factors that prevent and control dental caries: increasing salivary flow and optimising its composition fluorides plaque control and removal dietary change The interaction of factors that lead to the development of periodontal disease including: bacteria in dental plaque accumulation of plaque and calculus smoking The interaction of factors that prevent and control periodontal disease including: client education plaque control Causes, and prevention, of non caries tooth wear: erosion abrasion attrition The role of properly constructed and fitted mouthguards in preventing dental injuries Fundamental knowledge of the impact of smoking on oral soft tissues continued ... |
Essential knowledge (contd): Fundamental knowledge of systemic conditions which influence the development of oral disease Local oral factors which influence the development of oral disease Modifications to oral health education programs related to special needs due to disability, aged care and child needs |
Essential skills: It is critical that the candidate demonstrate the ability to Communicate effectively across population groups Develop oral health program strategies for specific target groups within the community Integrate oral health promotion with targeted National Health Priorities In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes the ability to: Apply fundamental motivational and learning skills Consistently demonstrate interpersonal skills when relating to people from a range of social, cultural and religious backgrounds and physical and mental abilities Consistently demonstrate communication skills as required in fulfilling the job role as specified by the dental practice/organisation including: acknowledging and responding to a range of views active listening asking for clarification from client and/or carer asking questions negotiation Consistently deal with conflict Consistently work with others and display empathy with client and relatives Consistently use problem solving skills required including: selecting and preparing instruments, equipment and materials as directed by the operator using available resources Use communication skills to effectively inform and motivate behaviour change Use evaluation skills to review the effectiveness of an oral health promotion program |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package. | |
Critical aspects for assessment and evidence required to demonstrate this competency unit: | The individual being assessed must provide evidence of specified essential knowledge as well as skills Observation of workplace performance is desirable for assessment of this unit Consistent compliance with legislative requirements, infection control guidelines and occupational health and safety procedures Consistency of performance should be demonstrated over the required range of workplace situations |
Context of and specific resources for assessment: | Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible |
Method of assessment | Evidence of essential knowledge and understanding may be provided by: traditional or online (computer-based) assessment questions during workplace assessment written assignments/projects Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice Staff and/or client feedback Supporting statement of supervisor Authenticated evidence of relevant work experience and/or formal/informal learning Roleplay/simulation |
Access and equity considerations: | All workers in the health industry should be aware of access and equity issues in relation to their own area of work All workers should develop their ability to work in a culturally diverse environment In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities |
Related units: | It is recommended that this competency unit is assessed in conjunction with the following related units: HLTAMBFC301C Communicate with clients and colleagues to support health care HLTDA407C Implement an individualised oral hygiene program HLTDA413B Implement an oral hygiene program for older people |
Range Statement
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. | |
Teaching and learning styles may include: | Auditory learning Visual learning |
Oral health issues targeted in an oral health promotion program may include: | Dental caries Periodontal disease Non carious tooth wear erosion abrasion attrition Damage to dentition due to trauma Damage to oral tissues due to cigarette smoking Harmful effects of low salivary flow Poor nutrition and poor oral health |
Population groups may include but are not limited to: | Children and adolescents Older people Low income and socially disadvantaged People with special needs Aboriginal and Torres Strait Islander peoples |
Oral health education materials may include but are not limited to: | PowerPoint presentations Videos Brochures and information sheets Models |
Causes of oral diseasesmay include but are not limited to: | Alterations to the quantity and composition of saliva Bacteria in dental plaque Diet: consumption of foods with high sugar content frequently consumption foods with high sugar content consumption of highly acidic foods and drinks Susceptible tooth surfaces Smoking |
Prevention of oral diseasesmay include but is not limited to: | Dietary change Discouraging alcohol, drug and substance abuse Discouraging tobacco use Increasing salivary flow and optimising its composition Plaque control and removal Preventing oral trauma from sports injuries Promoting the use of fluorides |
Appropriate information on acids and fermentable carbohydrates may include but is not limited to: | The development of dental caries and its relation to: the frequency of eating foods containing added sugars the consistency of foods containing added sugars the consumption of highly acidic drinks that may also have a high sugar content |
Dentally healthy lifestyle and behavioural changemay include: | Decreased intake of acids and fermentable carbohydrates Decreased intake of alcohol and caffeine Increased water intake Reduced smoking |
Common risk factors may include but are not limited to | Alcohol consumption Exposure to ultraviolet radiation Lifestyle factors Poor diet and nutrition Tobacco smoking |
Sectors
Not Applicable
Employability Skills
This unit contains Employability Skills |
Licensing Information
Not Applicable